GArlic Harvest

So I pulled my Garlic today. It was dying back and figure to go for it. Looks great.

Do you have any suggestions on how to cure it?

I have about 100 bulbs. 85 Purple Italian. 15 Elephant

I pulled it this morning and it laying on the table outside. It stays shaded most of the day. But should I pull it inside. Like the garage, were it is dark and cool. Should I cut the stalks off or keep them on and Braid it and how?

I have always stored mine hanging in a mesh citrus bag in the basement and they are still good today. Didn't realize this was an ideal way to store them until I read the article I linked above. I would have thought root crop, root cellar. Dan, you may find storing them warmer (60-70 degrees) and drier will lengthen the shelf life.

I'm glad I was reading this! I harvested mine yesterday and left it on a table outside in shade.
I'll bring them in and try to find someplace less than 80degrees (not possible!)
I've used a bunch already. Is it ever good! I must plant 10X next year!

Here's what Eliot Coleman says: The ideal curing conditions are a high temperature and high humidity with good air movement. Those conditions can be achieved outdoors in summer by placing the garlic on a homemade drying rack. You can make the simplest rack by setting a window screen across two sawhorses. I set the rack in the sun and move it to a porch or cover it with a tarp if rain threatens. Garlic an be considered cured when the neck is tight and the outer skins dry.

tj, crawlspace is ~60ÂºF all year - Colorado heats a lot of crawlspaces. I thought it odd too.

Nonetheless, the OP should save a few of the nicest heads for planting out next year, and I hope the scapes off the hardnecks are being used just like regular garlic. We're cutting ours now for stir-fry, flavoring garlic, and soon for pesto.